Authentic home cooking from Italy, with US measurements. 
Neapolitan Pastiera (Sal de Riso’s Recipe)
Even though Pastiera is now available year-round, it’s a must-have during this special time when Easter, which usually brings families together at the table, will be a comforting treat after lunch, even if you’re alone. For this Neapolitan Pastiera, I chose Sal de Riso’s recipe with a semolina shortcrust pastry, adding my own decorative touch as always.
Neapolitan Pastiera (Sal de Riso’s Recipe)
Even though Pastiera is now available year-round, it’s a must-have during this special time when Easter, which usually brings families together at the table, will be a comforting treat after lunch, even if you’re alone. For this Neapolitan Pastiera, I chose Sal de Riso’s recipe with a semolina shortcrust pastry, adding my own decorative touch as always.
Open in Cookpad AppSteps
- 1
For the Semolina Shortcrust Pastry: In a food processor or by hand, mound the semolina flour on your work surface, add the butter (or lard) at room temperature, powdered sugar, and orange zest, and start mixing.
- 2
After a few moments, add the eggs one at a time until the dough comes together around the hook, about 10 minutes. Shape the dough into a ball and chill in the refrigerator for at least 8 hours. I kept it overnight.
- 3
For the Filling: Take the cooked wheat berries and simmer them in a small saucepan with the milk for 10 minutes, then let cool.
- 4
In a bowl, combine the ricotta, brown sugar, pastry cream, candied orange peel, cooked wheat berries, beaten eggs, cinnamon, orange blossom essence, and, if you want a more aromatic pastiera, orange and lemon zest and a bit of vanilla.
- 5
Mix all the ingredients well.
- 6
Roll out the semolina shortcrust pastry and line a pastiera or tart pan, then fill with the wheat mixture.
- 7
Decorate the top of the pastiera with strips of pastry about 1/2 inch (1 cm) wide, weaving them to form diamond shapes. I decorated half with strips and small pastry flowers.
- 8
Bake in the oven at 340°F (170°C) for 60 minutes. The pastiera will puff up as it bakes, but will return to normal size once cooled.
- 9
I brushed apricot glaze over the decorated part and dusted powdered sugar over the exposed filling.
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